Oven tandoori cod with lemon rice and salad

Ingredients

For 1 serving

• Cod170 g
• Nonfat Greek yogurt50 g
• Paprika1 teaspoon
• Garam masala1 teaspoon
• Garlic1 clove
• Basmati rice65 g
• Lemon zest1 teaspoon
• Tomatoes100 g
• Cucumber80 g
• Red onion30 g
• Lemon juice1 tablespoon
• Sunflower oil1 teaspoon
• Saltto taste

Contains: lactose, fish,

In season: June – September

Method

1. Preheat a conventional oven to 220 °C. Grate the garlic and mix it with the Greek yoghurt, paprika and garam masala; pat the cod dry with kitchen paper, coat it with the marinade and leave for 15 minutes.
2. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and dress with the sunflower oil and lemon zest.
3. Place the fish on a tray lined with baking paper and bake for 12 minutes, until opaque and flaking easily with a fork.
4. Meanwhile dice the tomatoes, cucumber and red onion into pieces of about 1 cm and dress the kachumber with the lemon juice and a pinch of salt.
5. Serve the cod with the lemon rice and the salad.